MCO P10110.42B Meat, Fish and Poultry_1.pdf

SALMON LOAF
Yield 100 Portion 4-1/2 Ounces
Calories
191 cal
Ingredient
Carbohydrates
9 g
SALMON,CANNED,PINK
CELERY,FRESH,CHOPPED
COOKING SPRAY,NONSTICK
ONIONS,FRESH,CHOPPED
RESERVED LIQUID
BREADCRUMBS
EGGS,WHOLE,FROZEN
PARSLEY,DEHYDRATED,FLAKED
PEPPER,BLACK,GROUND
COOKING SPRAY,NONSTICK
Method
Protein
21 g
Fat
7 g
MEAT, FISH, AND POULTRY No.L 129 00
Cholesterol
Weight
19 lbs
1-1/3 lbs
2 oz
1-1/3 lbs
5-1/4 lbs
3-3/4 lbs
2 lbs
1/8 oz
1/8 oz
3/4 oz
73 mg
Sodium
176 mg
Measure
2 gal 3-2/3 qts
1 qts 1 cup
1/4 cup 1/3 tbsp
3-3/4 cup
2 qts 2 cup
1 gal
3-3/4 cup
1/4 cup 1/3 tbsp
1/4 tsp
1 tbsp
Calcium
244 mg
Issue
1-7/8 lbs
1-1/2 lbs
1 Drain salmon; reserve 2-1/2 qt of salmon liquid for use in Step 3. Remove and discard skin and bones from salmon. Flake salmon;
2
3
4
5
6
cover salmon and salmon liquid.
Stir-cook celery and onions in a lightly sprayed steam-jacketed kettle or stock pot about 8 to 10 minutes, stirring constantly.
Combine salmon, salmon liquid and cooked vegetables with bread crumbs, eggs, pepper and parsley. Mix lightly but thoroughly.
DO NOT OVERMIX.
Lightly spray each sheet pan with non-stick cooking spray. Firmly and evenly pack 8 lb 2 oz salmon mixture into each sheet pan.
Divide into 2 equal loaves (about 7 inches wide) across the pan. Space evenly; smooth top and sides; cover.
Using a convection oven, bake 35 to 40 minutes at 325 F. or until lightly browned on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
Let stand 10 minutes before slicing. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.